Stuffed Eggs with Ham & Cheese
Stuffed Eggs with Ham & Cheese, sprinkled with a dash of Spanish Smoked Paprika, are super meaty, cheesy and satisfying. The subtle heat from the smoked paprika marries everything together to create a perfect egg bite. These are a MUST for your Easter table
Stuffed Eggs with Ham & Cheese, sprinkled with a dash of Spanish Smoked Paprika, are super meaty, cheesy and satisfying. The subtle heat from the smoked paprika marries everything together to create a perfect egg bite. These are a MUST for your Easter table
- Carbohydrate 7.853545 g
- Cholesterol 6.811 mg
- Fat 3.61783375 g
- Fiber 0.146050003409386 g
- Protein 4.2170075 g
- Saturated Fat 1.0403075 g
- Serving Size 1 1 Serving (131g)
- Sodium 195.17125 mg
- Sugar 7.70749499659062 g
- Trans Fat 0.171085 g
- Calories 79 calories
Step-by-step
- In a pot bring the water to boil. Add eggs and cook them for 10 minutes. remove from the pot and cool of in cold water for 10-12 minutes (depending on the size of the eggs).
- Once the eggs are cooled off, cut them in a half, remove egg yolks and place in a bowl;
- Cut the ham in a very small cubes, shred the cheese and add both to the bowl with the egg yolks; Add chopped parsley, cut up pickle, mustard, mayo and black pepper. Mix well.
- Check for seasoning and adjust as needed.
- Fill out the egg whites with a spoonful of egg yolk mixture; sprinkle with smoked paprika and some more parsley. Serve and enjoy.
Operating within a strict thirty-minute preparation window requires precise thermal control during the initial boiling stage. Plunging cold eggs directly into actively boiling water rather than heating them gradually from cold causes the albumen to fuse fiercely against the inner shell membrane. Shocking the cooked eggs in an ice bath for ten to twelve minutes halts residual carryover cooking while shrinking the egg slightly inside its shell to ease peeling.
Dryness ruins many yolk-based fillings long before they reach the serving platter. Emulsifying the mayonnaise and Dijon mustard directly with the fat-rich yolks creates a smooth base before adding the solid mix-ins. Shredding the Gruyere finely ensures it distributes evenly without creating heavy, dense pockets that overpower the delicate texture of the cooked whites.
Uniform dicing of the ham and pickles dictates the final mouthfeel of each bite. Cutting these solid components into cubes no larger than a small dice prevents them from tumbling off the rounded surface of the egg whites when scooped. Folding them in gently at the end preserves the structural integrity of the creamy binder.
Spanish smoked paprika provides both color and volatile aromatic compounds that cut through the richness of the dairy and cured meat. Dusting this spice over the top just prior to service maximizes the olfactory impact of its sweet, smoky phenols. Consuming these stuffed eggs within twenty-four hours maintains optimal texture before moisture begins migrating from the filling into the whites.
